270 g flour
160 g butter
30 g sugar
1 egg (about 60g)
1 tablespoon sour cream
1 glass milk
1 glass cream 30%
3 teaspoons powdered gelatin
1/3 glass sugar
400 g Lauretta blueberry filling 25%
seasonal fruit and powdered sugar for decoration
Make a crumble out of the flour, butter and sugar. Add the egg and sour cream to make shortcake. Leave it in the fridge for about one hour. Roll out the dough and put it into a greased tart baking tray with a removable bottom (diameter 32 cm). Bake for about 25-30 minutes, using the weight as a guide, at 180 degrees.
Soak the gelatin in a few tablespoons of milk. In a saucepan, heat up the cream and milk, add sugar and stir until dissolved. Remove from the heat, add the gelatin and stir until completely dissolved. Wait until it cools down a little.
Spread the Lauretta blueberry filling 25% on the cooled base of the tart and smooth it out. Pour the liquid panna cotta on top. Leave in the fridge until the layer of panna cotta becomes firm (about 1 hour).
Decorate with seasonal fruits (raspberries, strawberries, blueberries, currants). Sprinkle with powdered sugar.
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